This is a classic version of Boston baked beans, but veganized. I simply used olive oil in place of the salt pork that is traditionally used and kept the ingredients much the same. The result was perfect and I don’t think the taste was lacking anything from removing the pork fat….

Vegan butternut squash. Butternut squash is cut in half and roasted in the oven for 45 minutes. Then scooped out and mixed with soy butter, maple syrup, and spices.

This vegan butternut squash recipe is a nod to the traditional squash dish you would find at any Thanksgiving table. For Thanksgiving this year I would recommend this vegan butternut squash or this recipe for –> Roasted Squash and Brussels Sprouts. Both will satisfy your guests and both are pretty straightforward and not overly complicated with many ingredients….

Maple vinaigrette dressing recipe for any salad. Big ginger flavor with citrus juice and dijon mustard made simply in a bowl or blender.

This maple vinaigrette is one of my go-to dressings for all kinds of salads. It works for any season and can easily be adjusted to suit your taste. If you eat honey you can easily substitute honey for maple syrup. Maybe you have limes on hand, then substitute lime juice for the lemon juice. I’ve even used Roses lime juice with excellent results….